I wish there was another word in the English language to describe soup when it’s served cold instead of hot.   I think most people associate soup with a warm dish so the idea of it being cold really throws them off . However, given a chance, chilled soup can be quite satisfying and refreshing on a hot summer day. The bonus is that you don’t even have to turn on the stove.  Although some cold soups are cooked first and then chilled – I’m looking at you Vichyssoise, this one is all done is a blender.

Serves 4

1 shallot, quartered

1 jalapeno, sliced in half and remove half the seeds

1/2 green pepper, roughly chopped

1  clove garlic

1/2 cup parsley

1/2 cup cilantro

2 ripe avocados, cut in half, peeled and pit removed

1/2 an English cucumber, roughly chopped

1 cup full fat plain yogurt

juice of 1 lime (1 tbsp)

juice of 1 lemon (2 tbsp)

1/4 tsp ground cumin

3/4 tsp salt

2 tbsp olive oil

1 1/2 cups water

  1. Into a blender place the shallot, jalapeno, green pepper, garlic, parsley,  cilantro and give it a quick buzz to get everything going.

  2. Add in all the remaining ingredients except the water and blend until everything is smooth and creamy.

  3. With the blender running, stream in the water until you get a consistency you like.  I usually put in all 1 1/2 cups.

  4. Chill in the fridge for a minimum of 30 min. Will store for 2 days, stir before serving.

TIP: Serve as is or topped with cooked shrimp and some extra diced cucumber, avocado or green onion.

For a printable version of this recipe click here.

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